Most of them are vegetables, fresh herbs and egg shells because there’s so much you can do with those and it’s almost a blasphemy to throw them out when you spent your hard earned money buying them. It also goes with my “no waste” and “everything should be make from scratch” mentality because it’s very rewarding to create basic staple foods instead of buying them at the grocery. This vegetable broth is a great example of “food recycling” and I really hope you’ll get the chance to try it and make it your own.

Plus, who doesn’t like to know that every pennies spent on veggies will go that much further and you’ll end up having a delicious and personalized broth ready to use in your future creations.

Let’s be social!

Ariel. French Canadian, digital nomad and creative soul in constant evolution. Mostly extroverted and a little introverted too. Awkward at times yet pretty joyful and easy going most of times.
Through my wanders & culinary discoveries I hope to become a better cook and a better person. Follow my delicious adventures and let's share a piece of time together.

Ingredient Spotlight

Kitchen Science

A delicious ramen bowl have been on my mind for days and my last experience, months ago, in New York is starting to feel like a distant memory. I’m salivating to the thought of a delicious, silky and salty broth and the chewy texture of homemade noodles but my palate can barely grab on to this souvenir as days goes…